Lamb Shawarma Buns | Mutton Shawarma | Bun Shawarma | Easy Snack Recipe | Shawarma Recipe by Varun

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: ground beef

Chicken thighs are lower in fat, while ground beef is more affordable.

tahini sauce

🥗Healthier: yogurt

💰Cheaper: mayonnaise

Yogurt provides creaminess with fewer calories, while mayonnaise is a budget-friendly option.

Cut lamb shoulder into larger chunks, removing silver skin and cartilage.

Crush black pepper using a mortar and pestle.

Add chili flakes, red chili powder, cayenne, sweet paprika, roasted cumin powder, and cinnamon powder to the crushed pepper.

Mix in curd, sliced red onions, vegetable oil, salt, and freshly squeezed lemon juice.

Massage the mixture into the lamb chunks for marination.

Cover and refrigerate for 3-4 hours if time allows.

Transfer the marinated lamb mixture into a wok or thick-bottom vessel.

Add water to the mixture and cover to cook for 40-45 minutes on medium flame.

Check the meat after 15-20 minutes of cooking.

Mash the cooked lamb using a potato masher until it is shredded.

Continue cooking for another 7-8 minutes to absorb the juices.

Slice cucumbers and onions for assembly.

Assemble the shawarma buns with mayonnaise, lettuce, sliced onion, and the lamb mixture.

Cooking Techniques

Equipment Needed

Spice Level: